Naturally Fermented

The must is fermented in open tanks and fermentation is allowed to develop spontaneously from the natural yeast cells on the skins. Colour and flavour is extracted by regularly punching down the cap into the fermenting juice, using only the free-run juice when separating the juice from the skins.

The must and skins are also hand-stirred using long wooden poles with crossbars to extract optimal colour, flavour and tannins. These methods allow for subtler but deeper flavours where tannins are less evident.